Chase’s Daily Omelet

A flavorful omelet with seasonal vegetables, creamy Fontina cheese, and fresh herbs, perfect for a nutritious breakfast or light lunch.

Original recipe source

Cook time: 20 minutes

Servings: 2

Ingredients

• 2 tablespoons unsalted butter divided
• 1 large zucchini sliced 1/4 inch thick
• 1 medium onion thinly sliced
• 0 kosher salt to taste
• 0 freshly ground pepper to taste
• 1 clove garlic finely chopped
• 2 teaspoons fresh marjoram leaves
• 2 tablespoons unsalted butter remaining
• 3 large eggs beaten to blend
• 0.25 cup Fontina cheese grated
• 2 tablespoons unsalted butter remaining for second omelet
• 1 tablespoon flat-leaf parsley chopped
• 0 mixed greens lightly dressed for serving

Instructions

1. Heat 2 tablespoons of butter in a 10-inch nonstick skillet over medium-high heat. Add the zucchini and onion, season with salt and pepper, and cook, stirring often, until vegetables are softened and beginning to brown, about 8 to 10 minutes.
2. Add garlic and marjoram to the skillet and cook, stirring, until fragrant, about 1 minute. Transfer the vegetable mixture to a plate.
3. Wipe out the skillet and heat 2 tablespoons of butter over medium heat. Add 3 eggs to the skillet and cook, stirring gently once with a heatproof spatula, until eggs are beginning to set, about 30 seconds.
4. Cook the eggs, shaking the skillet occasionally until they are golden on the bottom, about 2 minutes. Top half of the omelet with half of the vegetable mixture and half of the cheese.
5. Using a spatula, fold the omelet over the filling to make a half-moon; slide onto a plate. Repeat with remaining butter, eggs, vegetables, and cheese to make another omelet.
6. Top the omelets with parsley and serve with lightly dressed mixed greens.